Snow crab meat has an innately slightly sweet, slightly salty flavor that creates a wonderful culinary contrast — especially when you add a lemon. While many prefer king crab, snow crab is considered another high quality, more economical option with its own unique flavor.
Cooking Tips & Recipes
For best results, cook from frozen. Do not refreeze. Product is already cooked, so simply reheat and enjoy.
Place legs in a shallow baking dish with 1/8 inch water. Cover with foil and bake at 400°F for 6-8 minutes. Enjoy immediately.
Lightly oil all sides of each leg, then grill at 300°F for 5 minutes on each side.
Boil: (our least favorite method)
Fill a large pot halfway with water and a Tablespoon of salt before bringing to a boil. Add crab legs and reduce heat to medium. Let simmer for 6 minutes. This is our least favorite method because the hot water leeches the flavor out of the crab.
King Crab leg sizes are determined by the number of legs that make up 10 pounds. For instance, our Jumbo 12-14 legs means that 10 pounds would have between 12 and 14 legs (plus some additional claws). Each size of crab comes in a variety of weight increments, so a little math is necessary (see the table below). Claws are included in each package of legs, but both the number and size differ with each package. There are both large and small claws, because the crab uses a giant killing claw and a small feeder claw in nature.
Any cell marked as “Not Applicable” means that product is unavailable in the associated size.